Tomato and Basil Pizza with Cauliflower Crust
Portions:
20Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Riced cauliflower
- 4 tbsp (60 ml) olive oil
- 1 ½ cups (375 ml) whole eggs, medium (10)
- 3 tbsp (45 ml) olive oil
- 1 tsp (2.4 g) garlic powder
- 2 tsp (2 g) dried oregano
- 1 ½ tsp (8 g) salt
- 1 tsp (2.5 g) ground black pepper
- 2 cups (500 g) grated Italian mixed cheese
Topping
- 2 ½ cups (625 ml) marinara sauce
- 2 tsp (2 g) dried oregano
- 6 cups (500 g) cherry tomatoes, halved
- 2 ½ cups (600 g) grated Italian mixed cheese
- 1 (100 g) red onion, sliced into thin rings
- 1 cup (100 g) fresh basil, garnish
Preparation
- Preheat the oven to 450 °F (225 °C)
- Spread the riced cauliflower onto 4 greased baking sheets lined with parchment paper. Bake for 10 minutes and set aside.
Cooking time may vary depending on the type of appliance used. Use olive oil for greasing the baking sheets. - In a large bowl, beat eggs with oil, spices, salt and pepper.
- Add cooled cauliflower and grated cheese.
- In 2 inserts lined with parchment paper, spread and press 1 kg of the preparation onto each insert.
- Heat the oven to 400 °F (200 °C) and bake for 35 minutes.
- Increase the temperature to 500 °F (250 °C).
- Top with marinara sauce, cherry tomatoes, cheese and red onion.
- Bake for 7 to 10 minutes and serve garnished with fresh basil. 10 servings per insert.
